These bone-in beef ribs are cooked low and slow until melt-in-your-mouth tender, then finished under the broil with a sticky, savory-sweet Asian glaze. Infused with garlic, ginger, Chinese five-spice, soy sauce, hoisin, and maple syrup, they deliver rich, restaurant-quality flavor straight from your oven with minimal effort.
Press 8 garlic cloves and grate a thumb-sized piece of fresh ginger. Roughly chop 3 small spring onions. In a bowl, whisk together the garlic, ginger, spring onions, 120ml soy sauce, 60ml hoisin sauce, 3 tbsp maple syrup, 2 tbsp Shaoxing wine, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tsp Chinese five spice powder, 1 tbsp dark soy sauce, and black pepper to taste.
Place the 1.2kg bone-in beef ribs into a large sealable bag and pour in the marinade. Seal tightly, pressing out excess air, and refrigerate for as long as possible (up to overnight), flipping the bag halfway through.
Preheat your oven to 135°C. Double-line a large baking tray with aluminum foil to catch any seeping liquid.
Remove the ribs from the bag (reserve the marinade in a small saucepan) and place them on the lined tray fat-side up. Cover the tray tightly with another sheet of foil. Bake for 3.5 to 4 hours, or until a fork slides into the meat with zero resistance.
While the ribs bake, bring the reserved marinade in the saucepan to a boil over medium-high heat. Reduce heat and simmer for 10–15 minutes, stirring frequently, until it reduces into a thick, glossy sauce. crispy. Set aside.
Uncover the tender ribs and brush generously with some of the reduced glaze. Turn the oven to broil and broil for about 5 minutes until sticky and caramelized. Remove from the oven, cover loosely with foil, and let rest for 20 minutes before serving. Serve any extra reduced sauce on the side!
Slow-Baked Asian-Glazed Beef Ribs
Ingredients
- 1.2kg bone-in beef ribs
- 8 garlic cloves, pressed
- 1 thumb-size piece fresh ginger, grated
- 3 small spring onions, roughly cut
- 120ml soy sauce
- 60ml hoisin sauce
- 3 tbsp maple syrup
- 2 tbsp Shaoxing wine
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp Chinese five spice powder
- 1 tbsp dark soy sauce
- Black pepper, to taste
Instructions
- Whisk the pressed garlic, grated ginger, spring onions, soy sauce, hoisin, maple syrup, Shaoxing wine, rice vinegar, sesame oil, five spice, dark soy sauce, and black pepper together.
- Marinate the beef ribs in a sealed bag in the fridge for up to overnight, flipping halfway.
- Preheat oven to 135°C and double-line a baking tray with foil.
- Place ribs fat-side up on the tray, cover tightly with foil, and bake for 3.5 to 4 hours until tender. Reserve leftover marinade.
- Boil the reserved marinade in a saucepan for 10–15 minutes until reduced and thick.
- Uncover ribs, brush with the glaze, and broil for 5 minutes. Rest loosely covered for 20 minutes before serving.
Notes
- Storage & Shelf Life: Store leftover ribs in an airtight container in the fridge for up to 3 to 4 days. Reheat gently covered in the oven or microwave.
- Meat Thickness: If your ribs are particularly thick, lean toward the full 4-hour mark to guarantee fall-apart tenderness.
Tips for Success
Double-Line the Tray: Heavy foil layered twice prevents caramelized sugars and beef juices from seeping through and burning onto your pan.
Bake Fat-Side Up: Placing the fat cap facing upward allows it to melt and render down through the meat during the long bake, keeping every bite naturally basted.
Safely Reduce the Marinade: Boiling the used marinade thoroughly for several minutes thickens the sugars while safely cooking off any raw meat juices.
Rest for Maximum Juiciness: Giving the ribs 20 minutes of resting time under loose foil keeps the meat tender and reabsorbs all internal juices before slicing.
Why You’ll Love This Dish
Fall-Off-The-Bone Tenderness: Slow-baking at 135°C gently breaks down tough fibers, leaving the beef exceptionally tender and juicy.
Sticky Five-Spice Glaze: Boiling down the aromatic marinade turns it into a thick, glossy glaze that caramelizes under the broiler.
High-Protein Main: Rich, hearty beef ribs provide a powerful protein centerpiece for meal prep or weeknight feasts.
Hands-Off Oven Cooking: Quick prep followed by mostly hands-off baking time lets your oven do all the heavy lifting.
